Un cuplu de tineri călătorește la un restaurant exclusivist de pe o insulă, unde maestrul bucătar le-a pregătit un meniu extravagant și costisitor. Curând devine clar că oaspeților le vor fi servite câteva surprize neplăcute în această comedie neagră concepută de Seth Reiss și Will Tracy și regizată de Mark Mylod.
În cea mai aglomerată noapte a anului, mai multe crize, personale și profesionale, amenință să distrugă toate lucrurile pentru care a lucrat fermecătorul bucătar șef Andy Jones, de la unul din cele mai tari restaurante din Londra.
Chef-ul Adam Jones a avut totul - și a pierdut totul. Un adevărat rockstar cu 2 stele Michelin, dar și cu obiceiuri nesănătoase pe măsură, fostul enfant terrible de pe scena resturantelor din Paris a făcut totul altfel, de fiecare dată, și nu i-a păsat niciodată decât de emoția creării unei explozii de gusturi. Totuși, pentru a avea propria sa bucătărie și a obține cea de-a treia stea Michelin, va avea nevoie de tot ce e mai bun de partea lui, inclusiv de frumoasa Helene. „Burnt” este o poveste remarcabilă, amuzantă și emoțională despre dragostea pentru gastronomie, iubirea dintre doi oameni și importanța de a primi o a doua șansă în viață.
Maestrul bucătar Kate Armstrong își conduce viața și bucătăria cu o intensitate intimidantă. Cu toate acestea, o rețetă pentru dezastru poate fi în lucru atunci când ea devine gardianul tinerei ei nepoate în timp ce se încrucișează cu sub-bucătarul neplăcut care tocmai s-a alăturat personalului ei. Deși dragostea înflorește în fața rivalității, Kate trebuie să se uite în afara bucătăriei pentru a găsi adevărata fericire.
Aoy is in her twenties when she inherits her family's rat na and pad see ew restaurant in Bangkok's old quarter. Then she's plucked up by team 'Hunger', the country's leading luxury Chef's table team. In her new environment, Aoy gets to know the dark side of genius Chef Paul and the high-end food industry.
A French housekeeper with a mysterious past brings quiet revolution in the form of one exquisite meal to a circle of starkly pious villagers in late 19th century Denmark.
Two best friends plot to get their single parents together to stop one of them from moving to New York.
For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"
Arrogant superstar chef Alex Fine pursues the impossible dream of earning a fourth Michelin Star.
Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
The meals based on indigenous ingredients and sustainability at the forefront. project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.
A young chef cooks up a mysterious dish.
Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a place for people to spend their evenings enjoying cocktails, home cooked, high quality food and entertainment. The supper club scene slowly faded from the rest of the country, but kept a strong hold in Wisconsin due to a culture that allowed it to thrive. Around for decades, supper clubs in Wisconsin have been able to hold their own style and traditions. While chain restaurants continue to expand and threaten their future, supper clubs are fighting to survive while continuing to offer the same exceptional dinning experience and a personal touch that is not seen in the modern lifestyle of dine and dash. Old Fashioned: The Story of the Wisconsin Supper Club takes you into this uniquely Wisconsin institution.
When elite-level chef Eloise Vaughn receives a scathing review from famed critic Alistair Brown, she invites him back for a private dinner service aimed at redeeming her name. Alistair accepts, and as the service commences, the pair's shared history is revealed, as are the extreme lengths Eloise is willing to go to impress him.
Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.